A La Carte — 2025 Menu

Chef's soup of the day

Tiger prawns, cucumber, melon and citrus dressing

Burrata cheese, Parma ham, oven dried tomatoes and truffle oil

Lambs lettuce with avocado and crispy pancetta drizzled with balsamic dressing

Char-grilled mixed vegetables, goat cheese, balsamic and honey dressing

Mediterranean prawns in white wine, garlic and a touch of chilli

Tube pasta with fried shallots & zucchini with a touch of saffaron and fresh chilli

Mixed seafood in garlic, fresh tomato and parsley

Wrinkled pasta with pecorino romano and ground black pepper

Parcel pasta filled with spinach and ricotta with butter & black truffle sauce

Aubergine slices baked with tomato sauce, mozzarella, basil & grated parmesan

Roasted Peppers stuffed with rice and mushrooms & Zucchini stuffed with mixed vegetables

Steamed lemon sole fillets stuffed with smoked salmon in a rich lobster bisque sauce

Cod steak with onions, chopped fresh tomato, capers, thyme, garlic, black olives and touch of chilli

Fresh salmon served with prawns, leeks and saffron sauce

Grilled swordfish served with traditional green sauce on the side

Calves liver in butter and sage pancetta and balsamic vinegar

Pork fillet wrapped in parma ham served in a marsala sauce

Pan fried veal escallops with parma ham, sage and white wine sauce

Pan fried veal cutlets in a white wine, cream & mixed mushroom sauce

10oz Sirloin steak with green peppercorns, brandy & cream sauce

Slow cooked lamb shoulder served in a Barolo wine sauce

Breast of chicken in a sauce of taleggio, parmesan and dolcelate cheeses

Stuffed chicken breast with spinach & marinated artichoke in a cream and touch of tomato sauce